This is for making paella on a Large Egg. I used the egg to sear the chicken by opening the bottom vent to control the heat of the pan. I then cooked at a 350 f dome temp. Ingredients:
| • 1 ½ |
tsp Saffron threads |
• 1 |
medium white onion small diced |
| • 2 |
Cup water |
• 1 |
jalapeno pepper minced |
| • 1 |
tsp black pepper |
• 6 |
Clove garlic minced |
| • 3 |
tsp paprika |
• 1 |
red bell pepper short Julienne |
| • 1 |
tsp garlic powder |
• 1 |
bunch scallions bias cut green part cut white part in 1/2 inch segments |
| • 1/8 |
tsp cayenne pepper |
• 2 |
Cup medium grain rice |
| • 3 |
tsp Kosher salt |
• 2 |
Cup Chicken stock |
| • 1 |
lb raw chorizo |
• ¼ |
Cup Olive oil |
| • 1 |
lb 16x 20 shrimp peeled and cleaned |
• 1 |
Cup frozen peas |
| • 8 |
thighs chicken |
• ¼ |
Cup Madeira, or white wine |
Preparation Directions:
• Toast the saffron threads in a sauce pan till you smell the saffron's aroma. Then add the water. Simmer 5 minutes. then let sit 10 minutes. This is called saffron tea
• Combine the Black pepper, paprika, granulated garlic, cayenne pepper, Kosher salt. This will be the rub for the chicken
• Rub the chicken and let sit covered in frig for at least one hour.
• Break the raw chorizo up into pieces or dice chorizo if you have cooked sausage.
• Cut scallion tops on the bias and reserve for garnish. Cut the white parts into ½ inch pieces to cook into the paella
•
Cooking Directions:
• Heat the paella pan up on the egg. Add olive oil. Sear the chicken till nicely browned. (this may take two batches) then remove chicken from pan
• If pan drippings are not burned at all proceed to brown the chorizo
• once chorizo is browning add the onions, Jalapenos,bell pepper,garlic and the white parts of the scallions saute approx. 2 minutes.
• Once vegetables and chorizo are sauted add the rice. You are trying to coat the rice with the oil and lightly toasting the rice. This takes about 1-2 minutes.
• Deglaze with the Madeira or white wine.
• Next add all the saffron tea.
• Add the seared chicken to the pan, and then cover with chicken stock. All the stock may not fit at this time it depends on your pan.
• Close the BGE lid and maintain a 350 degree dome temp.
• After Approx ten minutes add the shrimp and frozen peas. You can stir them into the paella now or later. Also if all the stock did not fit you can add the rest now.
• Let cook another 10 minutes and check the doneness of the rice and chicken thighs. The paella may take up to another 20 minutes.
•
Special Instructions:
• Garnish with bias cut scallions
• You can add any other seafood you want. Clams and mussels should be added in with the chicken. They should open after 20 minutes.
